Chicken Parmesan Bake

5 from 2 votes

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This Chicken Parmesan Bake is so easy to make and so delicious, you and your family are going to love it! You can serve it over pasta or veggies or even make it into a sandwich! No matter what your decide, you’ll have a delicious meal packed with protein and flavor!

Chicken Parmesan bake showing lightly breaded chicken breasts, topped with marinara and mozzarella cheese.

What some of our clients have said about this Chicken Parmesan Bake:

  • This is to DIE FOR!
  • This was delicious!
  • I made it tonight for my family and we all LOVED it!

Nutritional Information / Macros

makes 6 servings

serving size: 233g

288 cals

38.1p / 18.6c / 7f

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4 pictures containing step-by-step pictures to pound, bread, and place chicken in a baking dish for the Chicken Parmesan Bake.


  • Boneless, skinless chicken breast
  • Non-fat, plain Greek yogurt
  • Panko bread crumbs
  • Onion powder
  • Garlic powder
  • Parsley
  • Salt & pepper
  • Spaghetti sauce (I used Classico, but most brands are all very similar)
  • Finely shredded parmesan cheese (off the block is best)
  • Mozzarella cheese
Breaded Chicken Parmesan bake in glass casserole dish.

Can I Make This Ahead of Time?

Yes! You can prep this Parmesan Chicken Bake ahead of time and put it in your fridge and then just pull it out and pop it in the oven when you are ready to bake it!

Chicken Parmesan bake showing lightly breaded chicken breasts, topped with marinara and mozzarella cheese.

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Supplies Used

Wireless Meat Thermometer– For perfectly cooked, juicy chicken always use a meat thermometer. You don’t need anything fancy, the one linked will get the job done.

Casserole Dish– You can use any type of oven safe casserole dish that you have on hand.

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5 from 2 votes

Chicken Parmesan Bake

Breaded chicken breasts topped with marinara sauce and cheese
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6
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  • 2 pounds boneless, skinless chicken breast
  • 1 cup non-fat, plain Greek yogurt, 227g
  • 1 cup panko bread crumbs, 84g
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon parsley
  • salt & pepper
  • 1.5 cups marinara sauce, I used Classico, but most brands are all very similar
  • 28 g finely shredded parmesan cheese, off the block is best
  • 3 ounces mozzarella cheese


  • Preheat your oven to 425 degrees and spray a casserole dish with cooking spray.
  • Place chicken breasts flat on a cutting board and slice in half horizontally. Now place each piece between plastic wrap, and using a meat tenderizer (or mason jar), pound the breasts evenly over the entire breast. You want them to be about 1/4″ thick on both ends.
  • In a bowl combine the Greek yogurt, onion powder, garlic powder, and a pinch of both salt and pepper. Mix well.
  • In another bowl combine the panko, parsley, parmesan cheese, and a pinch of both salt and pepper.
  • Take each breast and coat it with the Greek yogurt mixture on each side, and then the panko. Place in the casserole dish. Coat each slice. You should use just about all of the yogurt and panko mixture. If you have extra panko you can just dump it over the chicken in the casserole dish.
  • Bake for 30 minutes, remove from oven and top with the spaghetti sauce and mozzarella cheese. Bake another 5-10 minutes, or until the internal temperature of the chicken reaches 165 degrees.
  • Serve with pasta, veggies, or make a sandwich.


Serving: 233g, Calories: 288kcal, Carbohydrates: 18.6g, Protein: 38.1g, Fat: 7g, Fiber: 1.7g
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